Tonight, we head to the Far East for a tasty curry meal from Thailand. Well, almost. To start, steam two cups of cauliflower, a handful of chopped carrots and a few sliced Japanese sweet potatoes. After they became soft, toss in a wok with fresh onions, half a cup of chickpeas, and a few splashes of water. Next, add “organic extra firm” tofu chunks and mix together. Pour in the Coconut Thai Curry and let simmer down like Bob Marley for 15 minutes. Serve over brown rice or your favorite Asian noodle and enjoy!